Indulge in the delectable flavors of autumn with our collection of tantalizing buttercup squash recipes. From the classic Buttercup Squash Tea Bread, a moist and flavorful treat perfect for cozy gatherings, to the savory Buttercup Squash Soup, a creamy and comforting dish that warms the soul on chilly days, our recipes showcase the versatility of this unique winter squash. Explore the delightful fusion of sweet and savory with our Buttercup Squash and Sausage Skillet, a one-pan meal that combines tender squash, succulent sausage, and aromatic spices. For a lighter option, try our refreshing Buttercup Squash Salad, a vibrant blend of roasted squash, tangy dressing, and crunchy nuts. And don't miss our delectable Buttercup Squash Casserole, a creamy and cheesy delight that's perfect for special occasions. Each recipe is carefully crafted to highlight the natural sweetness and nutty flavor of buttercup squash, offering a symphony of textures and flavors that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
AUTUMN SPICED BUTTERNUT SQUASH BREAD
This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.
Provided by BOLTONLANE
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
- Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 50.2 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 365.1 mg, Sugar 30.1 g
BUTTERCUP SQUASH TEA BREAD
Made with butternut squash puree, this sweet tea bread is a treat at breakfast -- or as a snack anytime.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 nine-by-five-inch loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
- In a medium bowl, whisk together sugar, eggs, squash purée, melted butter, and 1/4 cup water. Fold squash mixture into flour mixture. Stir in pecans.
- Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn bread out onto a wire rack, and let cool completely.
BUTTERCUP YEAST BREAD
Just by tasting it, you'd never know there was squash in this delicious, fluffy bread. People love the colorful slices, even though they have a hard time guessing where the pretty orange tint comes from! -Kelly Kirby Westville, Nova Scotia
Provided by Taste of Home
Time 1h15m
Yield 3 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a very large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt and about 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 174 calories, Fat 3g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 183mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERNUT SQUASH TEA BREAD
Provided by Florence Fabricant
Categories brunch, project, side dish
Time 1h30m
Yield 1 large loaf
Number Of Ingredients 12
Steps:
- Place the squash in a saucepan. Cover with water, bring to a boil and simmer until the squash is tender, about 30 minutes. Mash or puree the squash and set aside to cool.
- Preheat oven to 350 degrees. Use some of the butter to grease a loaf pan 9-by-5-by-3 inches.
- Cream the remaining butter with the sugars. Beat in the eggs. In a separate bowl mix the flour with the baking powder, baking soda and salt. Stir this mixture into the butter mixture, alternating with squash puree. Stir in vanilla and fold in dried fruit.
- Spread the mixture into the pan and bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool about 20 minutes in the pan, then remove to continue cooling on a rack.
BUTTERNUT SQUASH QUICK BREAD
Whether you like squash or not, you really should try this bread. You will be glad you did. It is similar to pumpkin bread, but so much better. It is very moist and flavorful. The recipe is from my mom. She used to make it years ago for the holidays and I still have fond memories.
Provided by Chris from Kansas
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Add dry ingredients to wet and mix just until combined.
- Put in two ungreased loaf pans.
- Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.
BUTTERNUT SQUASH BREAD
"This yeast bread is scrumptious served warm or toasted," promises Agnes Miller of Marshall, Illinois. "A friend shared the recipe years ago."
Provided by Taste of Home
Time 50m
Yield 3 loaves.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into three loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 68mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERCUP SQUASH TEA BREAD
Yield makes one 9-inch loaf
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F. Butter and flour a 9 × 5 × 3-inch loaf pan, and set aside. Into a large bowl, sift together the flour, baking soda, spices, and salt; set aside.
- In a medium bowl, whisk together the sugar, eggs, squash puree, melted butter, and 1/4 cup water. Fold the squash mixture into the flour mixture. Stir in the pecans.
- Pour the batter into the prepared loaf pan, and bake until a cake tester inserted in the center comes out clean, about 1 hour. Turn the bread out onto a wire rack, and let cool completely.
- Preheat the oven to 400°F. Place the squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from the oven. Turn over; let stand until cool enough to handle.
- Scoop the flesh into a food processor, and discard the skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.
ROASTED SQUASH PUREE
Use this recipe to make our Indian Pudding, Buttercup Squash Tea Bread, and Butternut Squash Ravioli with Fried Sage Leaves recipes.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Place squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork-tender, about 1 1/4 hours. Remove from oven. Turn over; let stand until cool enough to handle.
- Scoop the flesh into a food processor, and discard skin. Puree until smooth. Refrigerate squash puree in an airtight container up to 4 days or store in the freezer up to 1 month.
Tips:
- For the best flavor, use fresh buttercup squash. If you don't have fresh squash, you can use frozen or canned squash, but the flavor will be less intense.
- Be sure to roast the squash before using it in the bread. Roasting the squash brings out its natural sweetness and flavor.
- Don't overmix the batter. Overmixing will make the bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing and serving.
Conclusion:
Buttercup squash tea bread is a delicious and easy-to-make bread that is perfect for fall. The bread is moist and flavorful, with a slightly sweet taste. It is also a good source of fiber and vitamins. If you are looking for a new bread to try, I highly recommend buttercup squash tea bread. You won't be disappointed!
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